Nacho Cheese Chicken Chowder

Have any of you been to the site Midwest Living? There are some crazy awesome recipes and other ideas living over there.

Guess what I have? I’m so excited because I’ve wanted one for sooooo long and they were sooooo pricey and I couldn’t justify getting one. Then a magical fairy named Mom and her special Kohl’s cash + coupons + a grand sale lead me to the land of affordability. OH, are you ready to know? Eiip. I have a REAL Crock-Pot. A named brand slow cooker with special settings where it will turn itself off when finished cooking. No more burning my meals when I forget about them and oversleep. Did you hear it? The sound of angels rejoicing?

Alright, enough dramatics. I went on a hunt for some new slow cooker ideas and the fancy Midwest Living mentioned above delivered this gem to my table and mouth.

Nacho Cheese Chicken Chowder

Nacho Cheese Chicken Chowder

What you need:

  • 1 pound boneless, skinless chicken breast (cubed or shredded depending on if you do it before or after cooking)
  • 2 cans (14 oz) Mexican-style tomatoes
  • 1 can (10 oz) condensed nacho cheese soup
  • 1 can (15 oz) whole kernel corn or try the 11 oz Mexicorn with peppers!
  • Optional: Shredded Mexican-style or cheddar cheese
  1. Combine in a slow cooker, the chicken, undrained tomatoes, soup, and corn
  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours
  3. Serve with cheese on top if desired


I used regular corn, but I would so use the Mexi-corn next time. One could also use frozen corn.

I noticed some stores have regular cheese soup instead of the fiesta nacho, I wonder if the chowder would come out, but with less kick?

Anyone else have a favorite slow cooker? I made TWO meals at once and without even trying had food for the whole week.

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